Stir the flour with the salt. Cut in the butter and shortening with 2 knives or pastry blender until crumbly; refrigerate. Drizzle ice water over the mixture; stir with fork until the dough forms a ball. If the dough is dry add a few more drops of ice water until it comes together. Form the dough into 2 disks and wrap well. Refrigerate for at least 1 hour and up to 2 days.

Preheat the oven to 400°F (200°C). Arrange the rack to the lowest position. Roll out one of the disks on a floured surface to line the bottom and sides of a deep dish, 9-inch (23 cm) pie plate. With a paring knife, trim the dough to be flush with the rim. Pour in the filling. Lightly brush the rim of pie with water.

Roll the remaining disk into a 12-inch (30 cm) round; lay over the apple filling. Press along the moistened rim to seal the two pieces of dough together. Trim the edge to 1-inch (2.5 cm) and seal by crimping edges with thumb and forefinger. Sprinkle generously with sugar.

Bake for 15 minutes. Reduce the temperature to 350°F (180°C). Bake for an additional 45 minutes or until golden brown and juices are bubbling. Remove from oven and cool completely.